Weekend Herb Blogging #113

This week I have potatoes on my mind, or more particularly, a certain potato on my mind.

This is called Blue Catriona and it is best used to make baked potatoes. Now I don't remember the last time I made baked potatoes but this seemed to be the perfect opportunity to rectify that situation.

It also provided me with an opportunity to try out this smoked pancetta from the Barossa Valley.

A great ingredient to form part of a stuffing, along with onion and capsicum and the baked potato interior. Add some cheesy goodness in the form of Bocconcini and you've got a tasty dish for all seasons.

Bake the potato:Pierce the potato evenly and then rub in a little oil into the skin. Season with freshly ground salt and then bake in a preheated 180°C/350°F oven until cooked through. The time needed will depend on the size of the potato. Do remember to turn the potato over half way through the cooking time.

You can set the baked potatoes to one side as you make the stuffing.

Make the stuffing:Heat up a little olive and butter in a pan over a medium-low heat and when the butter has melted add the onion and pancetta. Sauté this slowly until the onions have coloured - add the sliced capsicum and continue cooking until they have softened. Taste and then season if required.

Assemble the Baked Stuffed Potatoes:

Cut each potato in half and scoop out the flesh leaving a thick rim around the skin. Add this potato flesh to the cooked filling. Place a little ripped bocconcini into each potato case and add some to the filling. Give it a gentle stir as you don't want to mash up the potato flesh too much before placing this filling into the potato cases.

Mound the stuffing generously into each case and then top with a little more cheese.

Return to the oven and cook until the potato has heated up and the cheese has melted.